Ingredients
Dressing
- 1 ½ tablespoons rice wine vinegar (6 tsp)
- 1 tablespoon soy sauce (4 tsp)
- 3 teaspoons sugar
- ¼ teaspoon sesame oil
Salad
- 3 ½ cups sliced cucumber (English, Lebanese, Persian or Persian Qukes), sliced into 5mm/1/5 inch half moons
- 3 spring onions (scallions/green onions), finely sliced
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons toasted sesame seeds
Instructions
- Prepare the dressing: In a jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, sugar, and sesame oil. Shake well to dissolve the sugar and mix the ingredients thoroughly. Alternatively, whisk the ingredients in a small bowl or jug until sugar is dissolved.
- Slice the cucumber: Cut the cucumber into half-moon shapes about 5mm (1/5 inch) thick. Transfer the sliced cucumber to a large mixing bowl.
- Mix the salad: Add the finely sliced spring onions, gochugaru, and toasted sesame seeds to the bowl with the cucumber. Pour the prepared dressing over the salad and toss everything well to combine completely.
Notes
- Use fresh cucumbers such as English or Persian for best texture and flavor.
- Adjust the amount of gochugaru to control the level of spiciness to your preference.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- This salad is best served immediately but can be refrigerated for up to a day; the flavors will intensify and cucumbers will soften.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
